All the fish in this impressive, yet surprisingly easy, soup are available at markets like Whole Foods. Don't forget the crusty bread for dipping!

Nicole McLaughlin
Recipe by Well Done

Gallery

Read the full recipe after the video.

Recipe Summary

active:
20 mins
total:
45 mins
Yield:
Serves 8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large Dutch oven over medium-high. Add onion and fennel, and cook, stirring often, until translucent, about 5 minutes. Add garlic and salt, and cook, stirring often for 3 minutes. Stir in tomato paste and crushed red pepper. Stir in tomatoes, seafood stock, and wine, and bring mixture to a boil. Add bay leaves; cover and simmer 20 minutes. 

    Advertisement
  • Uncover and add halibut, clams, and mussels. Cook until shellfish open and fish begins to flake, about 5 minutes longer. Sprinkle with parsley and black pepper; squeeze fresh lemon over cioppino. Garnish with fronds, if desired. Serve with crusty bread.